Pike Balls with Dill Cream Sauce
User Reviews
5
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
108 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Scandinavian
Pike Balls with Dill Cream Sauce
Description
Pike Balls with Dill Cream Sauce blends ground pike or white fish with milk, egg white, white pepper, salt, minced dill, and a hint of ground mace or nutmeg. The mixture is formed into small balls and gently simmered in salted water until they float, a sign that they are mostly cooked. The balls finish cooking in a dill cream sauce made by creating a roux from butter and flour, then adding stock, seasoning, fresh dill, and heavy cream. This method produces a smooth, creamy sauce that enriches the subtle flavor of the fish balls.
The fish balls have a delicate texture, held together with potato or corn starch. The dill cream sauce introduces a bright herbaceous note balanced by gentle richness from butter and cream. This dish can be served as an appetizer or with potatoes or bread as a light meal. The recipe suggests that the portion size depends on how it is served—lighter portions for appetizers and larger for full meals.
To prepare, slow simmer the balls to avoid breaking them apart and finish cooking them in the sauce for full flavor and texture. The recipe notes recommend considering serving size based on whether the dish is an appetizer or main, helping with portion planning.
Ingredients
PIKE BALLS
- 1 pound pike cut into chunks, skinless or other white fish
- 3 tablespoons milk or half-and-half
- 1 egg white
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon dill minced
- 1/4 teaspoon ground mace optional, or nutmeg
- 1 tablespoon potato starch (or corn starch)
DILL CREAM SAUCE
- 1 1/2 tablespoons butter
- 2 1/2 tablespoons flour
- 1 1/2 cups stock fish, seafood, vegetable or chicken
- Maggi seasoning optional, to taste
- salt to taste
- 1/4 cup dill minced fresh
- 2 tablespoons heavy cream
Instructions
PIKE BALLS
- Grind the pike or other fish through a fine die; I use a 4.5 mm. If you don't have a meat grinder, pulse the meat in a food processor until it's getting close to a paste without actually becoming one. You'll have to eyeball it.
- Mix all the other pike ball ingredients with the ground fish in a bowl. You can let this sit for the better part of a day, covered in the fridge, before making and cooking the balls.
- Get a large pot of water simmering gently. You don't want a rolling boil. Add some salt to it, maybe a few tablespoons.
- I prefer 1 tablespoon fish balls, so that's what I use. You do you. Scoop, roll into a ball with wet hands, then gently move them to the simmering water. Repeat with about half the mixture. The balls are ready about 1 minute after they have begun floating. You'll finish them in the gravy so it's OK if they are not totally cooked through -- better than boiling them, which can break the pike balls apart.
- When they are done, set aside on a cooling rack.
DILL CREAM SAUCE
- Heat the butter in a medium-to-small pan set over medium-high heat. When it's hot and frothy, stir in the flour. It will clump up. Keep cooking the paste that forms, stirring almost constantly, until it turns the color of peanut butter. This could take 5 to 10 minutes.
- Slowly stir in the stock, stirring constantly. The mixture will seize up, then relax, then get a little thin. Bring this to a full simmer but not a raging boil. Add the Maggi and salt, if needed, then cook the gravy down until it's a touch too thick for your liking. Turn the heat to low, stir in the cream and dill, then roll the pike balls in the gravy. Serve at once.
Notes
- Simmer fish balls gently to maintain their shape without breaking.
- Letting the fish mixture rest in the fridge before forming balls can improve texture and flavor melding.
- Serving size is approximately eight appetizer portions or four meal-sized servings with sides like potatoes or bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 354mg | 15% |
| Potassium | 228mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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